WSVN — It’s no secret that Italians have a love affair with veal. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Nicola Carro
The Restaurant: Via Verdi Cucina Rustica in Miami
The Dish: Veal Milanese

One 12 oz bone in veal chop center cut
2 eggs
6 oz focaccia bread crumb (or regular)
Kosher salt and pepper to taste
3 oz arugula
5-6 cherry tomatoes
2 cups of corn oil
2 tbs. butter

Method of Preparation:
– Start by trimming the fat from a veal chop. Cut the meat away from the bone, butterfly it and cover with plastic to tenderize. Pound until flat.

– Nex, add eggs to a bowl, some kosher salt and pepper and whisk. Dip the veal in the egg mix then coat with focaccia (or regular) bread crumbs.

– Heat corn oil in a pan. Add butter and when it melts, add the veal. The cooking time is around 3-4 minutes. Turn it over to cook evenly on both sides.

– When it’s golden brown, put the veal on a paper towel to drain. Add kosher salt & pepper and it’s time to plate.

To Plate:
– Chef Nicola plates with a green salad then adds the veal, a slice of lemon and garnishes with a sprig of rosemary.

Serving Suggestion: Rosé Brut

Serves: 1 or 2 to share

Via Verdi Cucina Rustica
6900 Biscayne Blvd,
Miami, Fl 33137
(786) 615-2870

Show a copy of the recipe and get a complimentary glass of wine with your meal now through May 14 and for the latest and greatest on all things culinary, check out my Bite Blog.

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